Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch

International Journal of Biological Macromolecules
Yadi LiZhaofeng Li

Abstract

Steady and dynamic shear measurements were used to investigate the rheological properties of cassava starches modified using the 1,4-α-glucan branching enzyme (GBE) from Geobacillus thermoglucosidans STB02. GBE treatment lowered the hysteresis loop areas, the activation energy (Ea) values and the parameters in rheological models of cassava starch pastes. Moreover, GBE treatment increased its storage (G') and loss (G″) moduli, and decreased their tan δ (ratio of G″/G') values and frequency-dependencies. Scanning electron microscopic studies showed the selective and particular attack of GBE on starch granules, and X-ray diffraction analyses showed that GBE treatment produces significant structural changes in amylose and amylopectin. These changes demonstrate that GBE modification produces cassava starch with a more structured network and improved stability towards mechanical processing. Differential scanning calorimetric analysis and temperature sweeps indicated greater resistance to granule rupture, higher gel rigidity, and a large decrease in the rate of initial conformational ordering with increasing GBE treatment time. Pronounced changes in rheological parameters revealed that GBE modification enhances the stability of cassav...Continue Reading

Citations

Jun 18, 2019·Journal of Food Science and Technology·Shadrack Mubanga ChisengaBuliyaminu Adegbemiro Alimi
Jul 2, 2020·Biofabrication·Yiqi YangTingting Tang
Jan 18, 2021·International Journal of Biological Macromolecules·Jizhong WangXinxin Wu
May 11, 2021·Critical Reviews in Food Science and Nutrition·Pranita MhaskeMahsa Majzoobi
May 10, 2021·International Journal of Biological Macromolecules·Dan LiZhiyao Li
Nov 5, 2020·Carbohydrate Polymers·Yuyue ZhongAleksander Riise Hansen

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